Eggplant is the most common purple vegetable in daily life. Its preparation is simple, but why does it turn black every time it's stir-fried? Today, I'm here to teach everyone how to stir-fry eggplant without it changing color.
Why does eggplant turn black?
As we all know, eggplant turns black easily as soon as it's cut. What's the reason for this? This is because eggplant contains an enzyme called "polyphenol oxidase." When it comes into contact with oxygen, it can have a chemical reaction with the "phenolic" substances abundant in eggplant, producing some colored substances. The longer the reaction time, the darker the color, changing from red to brown, and from brown to black. Although this enzyme is annoying, it has its weaknesses: it's afraid of high temperatures, acid, and vitamin C, and it can't cause trouble without oxygen. Mastering this pattern allows you to control it.
Stir-fried Eggplant with Hangzhou Peppers
Method 1: Use more oil
When stir-frying eggplant, it's best to use a bit more oil. Add some Sichuan peppercorns or sliced garlic and fry until fragrant. Add the eggplant and keep stirring. When it's almost cooked, add salt and garlic for seasoning, and then add a small amount of white vinegar or diced tomato. This way, the stir-fried eggplant won't turn black and will be rich and delicious.
Principle: When there's a lot of oil, the eggplant is immediately coated in oil the moment it hits the pan, which first cuts off its contact with the air. The oil temperature is already high, and oil transfers heat faster than water, so the eggplant's temperature rises quickly. Once it exceeds 70 degrees, the enzyme is mostly inactivated. Add to that the vitamin C in the tomatoes and the acid in the vinegar, and it completely loses its chance to cause trouble! By stir-frying eggplant this way, it maintains a relatively nice color even without the skin being peeled.
Method 2: Soak in salt water
Immediately place the cut eggplant in light salt water to soak. When ready to cook, lift it out and drain it, and it won't change color.
Method 3: Deep-fry the eggplant thoroughly
When making braised eggplant, because the eggplant pieces are first deep-fried thoroughly in the wok, the enzyme has been completely inactivated. After taking it out and adding other seasonings, it won't turn black anymore.
However, I still want to remind everyone that eggplant is very oil-absorbent, and eating it often carries the risk of weight gain. Therefore, I suggest changing to cooking methods like steamed eggplant or an eggplant hot pot, which have a more comprehensive flavor and are lower in oil!